France is home to an array of distinct cuisines. While traditional menus continue to remain popular, modern eateries like those outlined continue to expand upon them with new ingredients and techniques.
Troisgros family dynasty enthusiastically upholds Gallic traditions at this Left Bank eatery. Homemade pate, calf’s head ravigote sauce and veal kidneys in armagnac sauce are just a few of the bistro classics served here. Rum baba rounds off this menu of Bistro classics!
Le Bon Georges
With an inviting French menu and welcoming staff that treats its guests like friends, Le Bon Georges is quickly gaining in popularity within Paris. Situated in the 9th arrondissement, it serves up traditional fare like foie gras, rillette, and sardines; all delicious and served up in an intimate environment; Le Bon Georges makes for the ideal spot to unwind, dine with friends or catch up with family members.
Benoit Duval-Arnould has done an admirable job revitalizing and modernizing the bistro genre. He draws heavily upon French local cuisine while procuring ingredients from famed market farmers in his region, serving classic dishes such as pork terrine and Paris-Brest in addition to more contemporary cooking techniques, without feeling outdated or outmoded.
Interior of small bare-wood dining room that feels cozy and intimate. Tables are close together, while long tables and the chef’s table attract larger groups. Staff was pleasant, keeping wine glasses full. Wine selection is impressive with big names as well as affordable boutique wines available by the glass; prices are competitive, while staff is more than helpful with selecting wines for guests.
Le Bistrot de l’Ardoise
Cuisine at La Maison Blanche is an ode to traditional French cooking, led by Chef Manuel Martinez. Each plate showcases locally sourced ingredients with expert preparation to produce mouthwatering results.
At this charming bistro with rustic, homely atmosphere, French cuisine reigns supreme. Their menu boasts classic French fare like pate en croute and quenelles of zander with crayfish as well as traditional country fare like roast duck with red wine sauce in generous portions.
With one foot firmly planted in tradition and the other in modernity, this family-run establishment stands as an icon of French cuisine. A nostalgic interior featuring striped shades on lamps, vintage enamel signs and an impressive collection of nutcrackers creates an authentic period portrait look; all run by an MOL from Orleans who upholds classic cooking principles.
Since it opened its doors in 2008, this restaurant has quickly become a neighborhood favorite. Its name, which translates to “chalkboard” in French, refers to its innovative use of chalkboard as menu display – earning praise both from diners and professional critics alike.
Le Brasserie St Lazare
Paris’ classic bistros are experiencing a remarkable revival under new owners who understand their DNA. One such grand dame bistro is Le Brasserie St Lazare near Gare Saint-Lazare train station: its multifunctional setup of delicatessen, bar and lounge that serves wine bottles provides one of the most convivial spots for an enjoyable meal experience. Chef Eric Frechon takes pride in using top quality ingredients in traditional recipes like andouille slices served on ratte potatoes with vinaigrette sauce or whole grilled quail served in its wooden case!
Clamato, a contemporary French restaurant featuring seafood-driven fare like marinated fish plates and platters of oysters from Bertrand Grebaut of Septime as well as delicate crab fritters (accrabes). This place draws in both Parisians with younger tastes who prefer less-pretentious bistro cuisine as well as those looking for an inexpensive dining option with contemporary flare.
Le Comptoir du Relais has quickly become one of the most exciting new restaurants since opening its doors in 2022, thanks to its grandiose design and impressive 1000-reference list of natural wines. Additionally, former up-and-comer Au Comptoir de la Mer by Yves Camdeborde had become an up-and-coming bistronomy spot that eventually lost its appeal; under new ownership and with innovative dishes it is back on the map with great reviews from diners.
Le Gagnaire
Pierre Gagnaire has become one of the most celebrated chefs of modern times with over four decades of experience as one of France’s premier chefs. Recently he published Une Vie en Cuisine by Keribus Editions as a coffee table book to reflect on his career in French cuisine. At nearly 80 years old, Gagnaire still practices his art at its highest levels at three Michelin starred Le Gagnaire restaurant in Paris despite no plans to retire any time soon.
Gagnaire Restaurant serves both classic and modern French fare, changing seasonally to take advantage of seasonal produce. A typical dish might feature poached seabass atop speck, corn and black raspberries dressed with cider vinegar – an example of Gagnaire’s ability to create elegant yet quick bursts of flavour with small details.
Gagnaire has become well-known as a culinary jazzman due to his unbridled curiosity for new tastes and techniques, which is evident through his unconventional combinations of products, experimentation with various treatments of ingredients and his fascination with molecular gastronomy – something which led him to collaborate with bio-chemist Herve This. Although classical training provided him with tools necessary for masterful cooking, he prefers creating sensations over creating dishes around specific products.
